Baked Ziti

Looking for a baked ziti recipe that delivers all the cheesy, comforting layers of lasagna without the fussy assembly? You’ve found it. This baked ziti is the ultimate Italian-American comfort food — tender ziti pasta tossed in a rich, meaty marinara sauce, layered with creamy ricotta and Parmesan, then topped with a blanket of melted mozzarella cheese. Unlike lasagna, there’s no boiling noodles or carefully layering sheets. This easy baked ziti comes together in one pot and one baking dish, making it perfect for busy weeknights, potlucks, or feeding a hungry crowd.

Why This Baked Ziti Deserves a Spot on Your Table

• No boiling pasta – the ziti cooks right in the sauce (one less pot!)
• Only 15 minutes of prep – then the oven does the rest.
• Better than lasagna – all the flavor, half the work.
• Feeds a crowd – easily serves 8–10 people.
• Freezer-friendly – make two, freeze one for later.
• Kid-approved – cheesy, saucy, and impossible to resist.

Tips for the Best Baked Ziti

• Don’t overcook the pasta – if using the traditional method, cook the ziti 1–2 minutes less than the package directions. It will continue cooking in the oven.
• Use whole milk ricotta – low-fat or fat-free ricotta can become watery and grainy when baked.
• Let it rest! – this is the most important step. Cutting into baked ziti too soon will result in a runny, messy casserole.
• Make it meatier – use half ground beef and half Italian sausage for more flavor.
• Add vegetables – sauté 1 cup of chopped mushrooms, zucchini, or bell peppers with the onion.
• Spice it up – add ¼ teaspoon of red pepper flakes to the sauce for a kick.

What to Serve With Baked Ziti

Baked ziti is a complete meal, but these sides round out the table perfectly:

• Garlic bread – essential for soaking up extra sauce
• Simple green salad – with lemon vinaigrette to cut through the richness
• Roasted vegetables – broccoli, asparagus, or Brussels sprouts
• A glass of red wine – Chianti, Sangiovese, or Merlot

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze the fully baked and cooled ziti for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat in a 350°F oven for 15–20 minutes (covered with foil for the first 10 minutes). Microwaving individual portions works well for this recipe.

Jana Rae

Baked Ziti

This easy baked ziti recipe is layered with zesty meat sauce, creamy ricotta, and plenty of melted mozzarella. Ready in 45 minutes. A crowd-pleaser!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: American, Italian

Calories: 620

Ingredients Method Notes

Ingredients

  

For the meat sauce:

• 1 tbsp olive oil
• 1 lb ground beef or Italian sausage
• 1 medium yellow onion finely diced
• 4 cloves garlic minced
• 1 jar 24 oz marinara sauce
• 1 can 15 oz crushed tomatoes
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp red pepper flakes optional

For the cheese layer:

• 15 oz whole milk ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese divided
• ¼ cup fresh parsley chopped (or 2 tbsp dried)
• ½ tsp black pepper

For the pasta and topping:

• 1 lb dry ziti pasta
• 2 cups shredded mozzarella cheese divided
• Fresh basil for garnish optional

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Method

 

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat. Brown ground beef (5–7 minutes). Drain excess fat.
3. Add onion and cook 3–4 minutes. Add garlic and cook 1 minute.
4. Stir in marinara sauce, crushed tomatoes, Italian seasoning, salt, and red pepper flakes. Simmer on low while preparing other ingredients.
5. In a bowl, mix ricotta, egg, ½ cup Parmesan, parsley, and black pepper until smooth.
6. For one-pot method: Add dry ziti and 1 cup water to the sauce. Cover and cook 8–10 minutes until pasta is al dente, stirring occasionally.
7. Assembly: Spread half the pasta mixture into baking dish. Top with ricotta mixture, then 1 cup mozzarella. Add remaining pasta mixture. Top with remaining 1 cup mozzarella and ½ cup Parmesan.
8. Cover with foil and bake 20 minutes. Remove foil and bake 10–15 minutes more until golden and bubbly.
9. Rest 10–15 minutes. Garnish with fresh basil. Serve warm.

Notes

For a vegetarian version, omit the meat and add 8 oz of sliced mushrooms or 1 cup of chopped zucchini. To make it gluten-free, use gluten-free ziti pasta. For a spicy version, use hot Italian sausage and add red pepper flakes.

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